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Ligurian-Style Pasta

Named after the smallest of the Italian regions, this five-ingredient, vegetarian recipe is loaded with small white potatoes, spaghetti, and green beans and tossed in a basil pesto sauce.

Makes6

Prep15m

Cook29m

Ingredients

3/4pound
fingerling potatoes (or small white potatoes)

1 pound
spaghetti

3/4pound
green beans, trimmed and cut into 1-inch pieces

2/3cup
prepared basil pesto

1/2cup
grated Parmesan cheese, optional

Directions

1
of
4
Place potatoes in a large pot of lightly salted water. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until just tender. With a slotted spoon, remove potatoes and keep warm.

2
of
4
Into the simmering water, add spaghetti and boil for 4 minutes. Add green beans and cook for an additional 5 minutes or until tender. Drain, reserving 1 cup of the cooking liquid.

3
of
4
Return spaghetti and green beans to the pot. Cut the cooked potatoes into bite-size pieces and add to pot. Stir in pesto and about 3/4 cup of the reserved cooking liquid. Add more cooking liquid if necessary to evenly coat all the pasta.